Pick young, green walnuts in late June or early July, when the shell is soft and can be easily cut through.
Mix all the ingredients in a glass jar, seal and leave in a cool, dark place until September. Sample and add more sugar or wine to taste. Bottle and keep until winter. It makes a wondrous warming Christmas aperitif. I was inspired to experiment with this by Bruno, the detective from Périgord, in the books of Martin Walker.
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